Spinach Mushroom Lasagna

Julie Wunder

This Spinach Mushroom Lasagna is made with portobello mushrooms, fresh spinach, Italian Seasoning, ricotta, and Italian mix cheese. This cozy comfort dish just happens to be freezer friendly and can be made ahead of time. Plus, you don't have to pre-boil the noodles. If you are looking for the best vegetarian lasagna, this is it!

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Prep Time 4 15

Cook Time 1

Total Time 1 20

Course Dinner, Lunch

Cuisine American, Italian

Servings

Calories 444 kcal

Ingredients

½ tablespoon olive oil
16 ounces baby portobello mushrooms, sliced
1 teaspoon minced garlic
salt and pepper, to taste
12 lasagna noodles
32 ounces jarred pasta sauce
15 ounces ricotta cheese
2 eggs, beaten
4 cups Italian cheese blend
½ cup parmesan cheese, grated
2 cups spinach
2 tablespoons Italian Spice Mix
¼ cup water
cooking spray
Garnish: fresh basil

Instructions

Prepare the Mushrooms and Ricotta Cheese:

Heat a large, nonstick skillet with olive oil over medium heat Add the mushrooms and sauté until tender or for about 5-6 minutes. Add the garlic and saute for 30 seconds. Add a pinch of the Italian Spice Mix. Salt and pepper to taste. Drain any excess liquid and set the mixture aside.
While that's cooking, in a medium bowl, combine and stir the eggs, ricotta, and parmesan.

Assemble and Bake the Spinach Mushroom Lasagna:

Preheat the oven to 350 degrees.
Prepare a 9x13 baking pan by spraying it with cooking spray. For a thicker lasagna you can use an 8x10 dish.
Put a layer of pasta sauce on the bottom of the casserole dish.
Add a layer of uncooked noodles to the bottom of the pan.
Add a layer with half of the ricotta mixture.
The next layer is 1 cup of cheese. Then sprinkle some of the Italian Seasoning.
Add a layer with half the mushroom mixture—be sure to spread them evenly. Then add half of the spinach.
Put a little less than half of the remaining sauce on top
Repeat that layer.
To finish add one more layer of noodles, the small amount of sauce that is left, and top with the remaining 2 cups of cheese.
Carefully take the ¼ cup of water and pour it around the edges. It helps cook the uncooked noodles and keeps everything moist.
Cover with foil.
Bake for 55-60 minutes. After 55 minutes, remove the foil and bake for another 10 minutes or until the cheese on top is slightly brown and bubbly. Let sit for 10 minutes to settle and cool.
Garnish with fresh basil chiffonade and leaves

Notes

Use regular pasta noodles, not no boiled ones.

For a thicker lasagna, assemble the casserole in a 8x10 dish.

You can make this Spinach Mushroom Lasagna ahead of time by assembling the entire lasagna and storing it covered in the fridge for up to 24 hours. Allow it to come to room temperature and then cook OR put it in a cold oven and allow it to warm up in the oven. Don't put a cold glass or ceramic casserole dish straight into a hot oven or it could break. It might take a touch longer for the lasagna to bake.

You can also freeze the lasagna by assembling it and putting it a freezer safe dish. Store for 3-4 months. When ready to bake put it in a cold oven and then turn the oven on. A frozen lasagna will take 90 minutes - 2 hours to completely cook.

Nutrition

Calories: 444kcalCarbohydrates: 41gProtein: 29gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 65mgSodium: 292mgPotassium: 380mgFiber: 3gSugar: 4gVitamin A: 833IUVitamin C: 2mgCalcium: 316mgIron: 2mg

Keyword Mushroom Lasagna, Spinach Lasagna, Spinach Mushroom Lasagna

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